Spanish Paella

Categories: Side dishes, Vegan recipes, Vegetarian recipes

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Spanish Paella
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Spanish Paella

I love dishes that include both a main and a side in one. It saves me time, not to mention less dishes to wash. This is a one pan meal that includes chicken, rice, and veggies. It’s a perfect recipe that you have to try for lunch or dinner.

Makes 4 servings


7 chicken wings
1 medium-sized onion
1 red pepper
1 full tsp. Paprika
2 cups water
1/2 tsp. Turmeric
1 cup peas and carrots
1 cup rice
1 spoon Silan
1 tsp. crushed garlic
Soup powder
Diced black pepper


1. Fill a pot with water and bring to a boil. Add 1 Tbsp of chicken bouillon, add the wings and cook for around 20 minutes. Remove from the water, let cool, separate the meat from the skin and bones, and dice.

2. Dice the vegetables. Add 3 Tbsp of oil into a pan and sauté the onions, then add the peppers and carrot and sauté for around 5 minutes, stirring occasionally. Add the peas and carrots and diced chicken, rice, and other ingredients, then season.

3. Bring to a boil, cover, and lower the heat. Cook for 18 minutes on low heat and leave covered for an additional 10 minutes.

Good to know…
You can’t substitute chicken breast for the wings, however, if you have leftover chicken breast you can dice it, stir fry for around two minutes and mix in with the rice once it’s ready. You can substitute a cup of corn for the peas and carrots. You can prepare this recipe a day before.
You can use Persian, rice, Jasmine rice, and even basmati rice. Just presoak the rice for 10 minutes. Want to add another cup of rice? Then add another 1.5 cups of water.

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Spanish Paella Spanish Paella Spanish Paella

Spanish Paella Spanish Paella Spanish Paella

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